Reviews (1) Add Rating & Review 73 Ratings 5 star values: 9 4 star values: 25 3 star values: 28 2 star values: 9 1 star values: 2 Martha Stewart Member Rating: 4 stars 04/01/2013 I used a 5+ pound boneless leg of lamb; pepper bacon instead of pancetta and two bags of frozen artichoke hearts and removed some of the sometimes tougher outer leaves. It took 1:45 to cook and got nice and crispy on the outside. I, unfortunately, had to let it sit longer than I would have liked before eating, so it cooked a bit more than it should have. It was still very tasty. Be sure to use LOTS of mint in the sauce - 'a bunch of mint' means different things to different people!
Back to Butterflied, Rolled, and Roasted Leg of Lamb All Reviews for Butterflied, Rolled, and Roasted Leg of Lamb - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 2 hrs 35 mins Servings: 10 Butterflied, Rolled, and Roasted Leg of Lamb
Ingredients Ingredient Checklist 4 ounces pancetta, thinly sliced and finely chopped Steam garlic cloves (from Steamed Artichokes with Lemon-Garlic Aioli) 1/2 cup finely grated Parmesan cheese (1 ounce) 1/2 cup fresh plain breadcrumbs 1/4 cup fresh mint, finely chopped 3 tablespoons fresh lemon juice Coarse salt and freshly ground pepper 8 artichoke hearts (from Steamed Artichokes with Lemon-Garlic Aioli) 1 leg of lamb, bone removed (7 to 8 pounds), butterflied Extra-virgin olive oil, for rubbing 2 cups water Fresh-Mint Sauce, for serving
Cook’s Notes Serving Idea: Arrange sliced lamb on a bed of steamed spinach and peas.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 2 hrs 35 mins Servings: 10 Butterflied, Rolled, and Roasted Leg of Lamb
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 2 hrs 35 mins Servings: 10
Recipe Summary
prep: 20 mins total: 2 hrs 35 mins
Servings: 10
prep: 20 mins
total: 2 hrs 35 mins
prep:
20 mins
total:
2 hrs 35 mins
Servings: 10
10
Butterflied, Rolled, and Roasted Leg of Lamb
Butterflied, Rolled, and Roasted Leg of Lamb
Ingredients
Ingredients
- 4 ounces pancetta, thinly sliced and finely chopped Steam garlic cloves (from Steamed Artichokes with Lemon-Garlic Aioli) 1/2 cup finely grated Parmesan cheese (1 ounce) 1/2 cup fresh plain breadcrumbs 1/4 cup fresh mint, finely chopped 3 tablespoons fresh lemon juice Coarse salt and freshly ground pepper 8 artichoke hearts (from Steamed Artichokes with Lemon-Garlic Aioli) 1 leg of lamb, bone removed (7 to 8 pounds), butterflied Extra-virgin olive oil, for rubbing 2 cups water Fresh-Mint Sauce, for serving
Directions
Preheat oven to 450 degrees. Pulse pancetta, garlic, cheese, breadcrumbs, mint, lemon juice, 1 teaspoon salt, and some pepper in a food processor until combined. Add artichokes. Pulse a few times, keeping mixture chunky.
Lay lamb flat on a work surface, skin side down. Season with salt. Spread artichoke mixture over top, leaving a 1/2-inch border. Tightly roll lamb, and tie with kitchen twine at 2-inch intervals to hold.
Rub lamb with oil, and season generously with salt and pepper. Transfer to a roasting pan fitted with a roasting rack, and add water to pan. Roast for 30 minutes. Reduce oven temperature to 350 degrees. Continue to roast until an instant-read thermometer reaches 130 degrees to 135 degrees (for medium-rare), 1 hour to 1 hour 15 minutes. Let rest for 20 to 30 minutes before carving. Serve with mint sauce.
Cook’s Notes Serving Idea: Arrange sliced lamb on a bed of steamed spinach and peas.
Cook’s Notes
Serving Idea: Arrange sliced lamb on a bed of steamed spinach and peas.
Reviews (1)
Add Rating & Review 73 Ratings 5 star values: 9 4 star values: 25 3 star values: 28 2 star values: 9 1 star values: 2
Martha Stewart Member Rating: 4 stars 04/01/2013 I used a 5+ pound boneless leg of lamb; pepper bacon instead of pancetta and two bags of frozen artichoke hearts and removed some of the sometimes tougher outer leaves. It took 1:45 to cook and got nice and crispy on the outside. I, unfortunately, had to let it sit longer than I would have liked before eating, so it cooked a bit more than it should have. It was still very tasty. Be sure to use LOTS of mint in the sauce - 'a bunch of mint' means different things to different people!
Reviews (1)
Add Rating & Review 73 Ratings 5 star values: 9 4 star values: 25 3 star values: 28 2 star values: 9 1 star values: 2
Add Rating & Review
73 Ratings 5 star values: 9 4 star values: 25 3 star values: 28 2 star values: 9 1 star values: 2
73 Ratings 5 star values: 9 4 star values: 25 3 star values: 28 2 star values: 9 1 star values: 2
73 Ratings 5 star values: 9 4 star values: 25 3 star values: 28 2 star values: 9 1 star values: 2
5 star values: 9 4 star values: 25 3 star values: 28 2 star values: 9 1 star values: 2
Martha Stewart Member Rating: 4 stars 04/01/2013 I used a 5+ pound boneless leg of lamb; pepper bacon instead of pancetta and two bags of frozen artichoke hearts and removed some of the sometimes tougher outer leaves. It took 1:45 to cook and got nice and crispy on the outside. I, unfortunately, had to let it sit longer than I would have liked before eating, so it cooked a bit more than it should have. It was still very tasty. Be sure to use LOTS of mint in the sauce - 'a bunch of mint' means different things to different people!Martha Stewart Member
Rating: 4 stars 04/01/2013
I used a 5+ pound boneless leg of lamb; pepper bacon instead of pancetta and two bags of frozen artichoke hearts and removed some of the sometimes tougher outer leaves. It took 1:45 to cook and got nice and crispy on the outside. I, unfortunately, had to let it sit longer than I would have liked before eating, so it cooked a bit more than it should have. It was still very tasty. Be sure to use LOTS of mint in the sauce - ‘a bunch of mint’ means different things to different people!
Rating: 4 stars
All Reviews for Butterflied, Rolled, and Roasted Leg of Lamb
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Butterflied, Rolled, and Roasted Leg of Lamb
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
